Category: Side dishes

Puree beans (3)

Ingredients: adzuki beans to taste sausage cooked 2 cups butter 2 Art. spoons sugar 1/2 cup Vanilla essence 1 h. a spoon salt to taste   Cooking method: Beans rub through a sieve. Sugar melt over low heat, and warm until creamy. Gradually pour in 1/3 cup of hot water and stir. Add beans, vanilla [Continue]

Puree the leaves of mustard

Ingredients: wild mustard leaves – 400 grams of vegetable oil – 1/2 cup bread tin, crushed – 7 slices (140 g) salt   Cooking method: fry mustard leaves, covered with 1/3 cup oil over low heat until the puree consistency. Add bread crumbs and mix well. Season with salt, pour the remaining oil and bake [Continue]

Fresh artichokes

Ingredients: olive oil 1 cup dill 1 beam green peas 5 Art. spoons water 2 cups lemon juice 2 cups sugar 1 st. a spoon wheat flour 2 Art. spoons shallots 30 pieces potatoes 4 pieces carrots 3 pieces artichokes 10 pieces   Cooking method: Carrots and potatoes cut them into thin slices, lay them [Continue]



  Ingredients: milk 1-3 liters   Cooking method: For matsun take home milk, heat it to a temperature of 92-95 ° C. Then Let cool to room temperature, natural cooling with the lid tightly closed. Then add a starter or with previous matsun or new: biokefir, Actimel, lactones. Cover the bowl with a lid matsun [Continue]

Mshosh bean


  Ingredients: red kidney beans 1 cup Dogwood 1/2 cup → barberry or 1/2 cup almonds 1/2 cup raisins 1/2 cup broth 1/4 cup salt to taste   The pre-soaked in cold water for 5-8 hours to boil the beans in plenty of water, drain the broth in a separate bowl, mash with beans.   [Continue]

Rose ma Shaar


  Ingredients: Figure 2 cup noodles 1 cup olive oil 8 Art. spoons water 750 ml salt to taste   Wash rice and discard in a sieve. In a nonstick pan heat the oil, fry the vermicelli in it to light brown color. Add the rice and cook for approx. 1 min. With stirring. Pour [Continue]

Potatoes in Arabic

Ingredients: ground black pepper – to taste ground red pepper – to taste mint – to taste potatoes – 1.5 kg of garlic – 6 cloves of vegetable oil – 4 tbsp. spoons   Cooking method: Checnok pazotrite c colyu, mix c chepny and kpacnym peptsem, add a little water and bring to a boil. [Continue]